The Ultimate Cottage Cheese Eggs Bake Recipe

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Why You’ll Love This High-Protein Cottage Cheese Eggs Bake

I’m so excited for you to try this cottage cheese eggs bake because it truly checks all the boxes for a fantastic meal. Here’s why I know you’ll fall in love with it:

• Protein Powerhouse: Packed with eggs and cottage cheese, this bake is incredibly satisfying and will keep you feeling full and energized. It’s perfect for kicking off your day or refueling after a workout.
• Effortless Meal Prep: You can easily whip this up on a Sunday and have delicious, healthy breakfasts or lunches ready to grab for the entire week. It slices beautifully and reheats like a dream.
• Versatile & Customizable: This recipe is a wonderful canvas for all your favorite flavors! I love how easily you can swap in different vegetables, cheeses, or even add some cooked meat for an extra boost.
• Minimal Cleanup: Everything bakes in one dish, which means less time scrubbing pots and pans and more time enjoying your delicious creation. Who doesn’t love that?
• Unbelievably Delicious: The combination of creamy cottage cheese, fluffy eggs, and savory vegetables creates a texture and flavor profile that’s comforting and utterly delicious. It’s a crowd-pleaser every time!

Ingredients for Your Perfect Cottage Cheese Eggs Bake

Here’s exactly what you’ll need to create this fantastic cottage cheese eggs bake. I always recommend having everything measured out before you start; it makes the cooking process so much smoother!

• 1 tablespoon cooking oil (grapeseed, avocado or olive oil; can sub butter)
• 1 cup bell pepper, diced (red, yellow, or orange)
• 1 cup finely diced yellow onion
• 3 cups packed baby spinach, roughly chopped (measure, then chop)
• 2 cloves garlic, minced
• 12 large eggs
• 2 cups cottage cheese
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• 2 cups shredded sharp cheddar cheese, divided in half (can sub regular cheddar, Monterey Jack or similar)
• Optional garnish: sliced green onions or chives

Step-by-Step: How to Make This Easy Cottage Cheese Eggs Bake

I promise, this recipe is incredibly straightforward! Just follow these steps, and you’ll have a delightful cottage cheese eggs bake ready in no time.

1. Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, cooking for 3-5 minutes until just starting to soften.
3. Stir in spinach and garlic and cook for another minute until the spinach is wilted and the garlic is fragrant. Remove from heat and let cool slightly.
4. In a large bowl, whisk together eggs, cottage cheese, Dijon mustard, salt, garlic powder, and paprika until well combined. Optional step: use an immersion blender instead of a whisk for a super creamy texture (blend until just combined, you don’t want to over mix).
5. Stir in the sautéed vegetables and 1 cup of the shredded cheddar cheese.
6. Pour the mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded cheese over the top.
7. Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and cook for an additional 20-30 minutes, or until the center is set and the top is golden. See Note 1 for a tip.
8. Top with optional green onions or chives and let cool for at least 5 minutes before slicing and serving. Store any leftovers in the refrigerator and eat within 4 days.

Recipe Tips for a Flawless Cottage Cheese Eggs Bake

I want your cottage cheese eggs bake to turn out perfectly every single time, so I’ve gathered my best tips to help you achieve success. These little details can make all the difference!

Doneness Test: No More Guesswork

Knowing when your egg bake is perfectly cooked is key to avoiding a rubbery texture or an unset center. I look for a few things: the edges should be golden brown and slightly pulled away from the dish. The center should look puffed up and firm. If you gently jiggle the dish, the center should not wobble significantly. For absolute certainty, I insert a thin knife or a wooden skewer into the center; it should come out clean. You can also use an instant-read thermometer, aiming for an internal temperature of 160°F (71°C).

Achieving Clean Slices

I know how tempting it is to dive right into this delicious bake, but patience is a virtue here! For neat, clean slices that hold their shape beautifully, I always recommend letting the cottage cheese eggs bake cool for at least 5 to 10 minutes after it comes out of the oven. This cooling time allows the eggs to fully set and firm up, making it much easier to cut into perfect squares without them falling apart.

Preventing a Watery Bake

No one wants a watery egg bake, and I have a few tricks to ensure yours stays firm and delicious. First, if your cottage cheese seems particularly wet, I’ll sometimes drain it briefly through a fine-mesh sieve before mixing it in. Second, always remember to sauté your high-moisture vegetables, like the onions and bell peppers, until they’ve softened and released their liquid. Lastly, avoid overfilling your casserole dish. Giving the ingredients enough space allows moisture to evaporate properly during baking.

Making Cottage Cheese Egg Bites (Muffin Tin Variation)

This recipe is wonderfully adaptable, and I often turn it into individual egg bites when I need a quick grab-and-go option. Instead of pouring the mixture into a casserole dish, simply grease a 12-cup muffin tin. Evenly distribute the egg and veggie mixture among the muffin cups, filling each about three-quarters full.

For baking, I typically lower the oven temperature slightly to 325°F (160°C) and reduce the baking time significantly. Bake for about 20-25 minutes, or until the egg bites are set in the center and lightly golden on top. These are perfect for busy mornings!

Prep Ahead Strategies for Your Cottage Cheese Eggs Bake

One of the reasons I adore this cottage cheese eggs bake is how fantastic it is for making ahead of time. It’s a total lifesaver on busy mornings!

Assembling the Night Before

If I know I have a packed morning ahead, I’ll assemble the entire casserole the night before. After mixing all the ingredients and pouring them into the greased casserole dish, I sprinkle the remaining cheese over the top. Then, I simply cover the dish tightly with plastic wrap or aluminum foil and pop it into the refrigerator.

When you’re ready to bake, remove the casserole from the fridge about 15-20 minutes before baking to let it come closer to room temperature. You might need to add an extra 5-10 minutes to the total baking time since it’s starting from cold, but otherwise, you can follow the instructions as written. It’s truly that easy!

Storing, Reheating, and Freezing Your Cottage Cheese Eggs Bake

This cottage cheese eggs bake is a fantastic recipe for leftovers, and I love having it on hand throughout the week. Here’s how I manage storage and reheating.

Storing in the Refrigerator: Once the bake has cooled completely, I slice it into individual portions and store them in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.

Reheating:

• Microwave: My go-to for quick reheating. Place a slice on a microwave-safe plate and heat for 60-90 seconds, or until warmed through.
• Oven: For a crispier texture, I preheat my oven to 350°F (175°C). Place individual slices or the entire bake in an oven-safe dish, cover loosely with foil to prevent drying, and bake for 15-20 minutes, or until heated through.
• Air Fryer: This works wonderfully for single slices! I pop a slice into my air fryer at 325°F (160°C) for about 5-7 minutes, checking halfway, until it’s nicely warmed and the edges are a little crisp.

Freezing (Cooked Bake): Yes, you can freeze this! After baking and cooling completely, I slice the casserole into individual portions. Wrap each slice tightly in plastic wrap, then again in aluminum foil, or place them in freezer-safe bags or containers. It can be stored in the freezer for up to 2-3 months.

To reheat from frozen, I usually transfer a slice to the refrigerator overnight to thaw. Then, I reheat it using one of the methods above. If you’re reheating from frozen directly, you’ll need to increase the oven or air fryer time significantly; I often do 25-30 minutes in the oven.

Frequently Asked Questions about Cottage Cheese Eggs Bake

I get a lot of great questions from my community, and I love answering them! Here are some common inquiries about this cottage cheese eggs bake.

Can I use egg whites instead of whole eggs?

You can absolutely substitute egg whites for whole eggs if you prefer! Just know that the texture will be a bit lighter and less rich, and the bake might not be quite as fluffy. I recommend using about twice the volume of egg whites for the same number of whole eggs (e.g., 24 egg whites for 12 large eggs), but watch the consistency.

Is this recipe gluten-free?

Yes, as written, this cottage cheese eggs bake recipe is naturally gluten-free! All the ingredients listed, from the eggs and cottage cheese to the vegetables and spices, are free of gluten.

Can I use different cheeses?

Definitely! I encourage you to experiment with your favorite cheeses. While I use sharp cheddar here, Monterey Jack, Gruyere, Swiss, feta, or even a Mexican blend would be absolutely delicious. Feel free to use what you love or what you have on hand.

How long does cottage cheese egg bake last in the fridge?

Once baked and cooled, your cottage cheese eggs bake will last wonderfully in an airtight container in the refrigerator for up to 4 days. It’s fantastic for meal prep, so you can enjoy it throughout the week!

Nutrition Information

I know how important it is to have an idea of the nutritional breakdown of the dishes I create. While exact figures can vary based on specific brands and ingredient choices, here’s a general overview of the nutrition per serving for this cottage cheese eggs bake.

Cottage Cheese Eggs Bake (per serving, approximately 1/8th of the casserole)

• Calories: [Value]
• Protein: [Value]g
• Fat: [Value]g
• Saturated Fat: [Value]g
• Carbohydrates: [Value]g
• Fiber: [Value]g
• Sugars: [Value]g
• Sodium: [Value]mg
• Cholesterol: [Value]mg

Please note that this is an approximation. For precise values, I always recommend using a trusted nutrition calculator with the exact brands and quantities of ingredients you use.